Using a small sharp knife, cut the peel off the grapefruit. Slice in 1 1/ 2 cm thick rounds. Cut each round into quarters.

Using a vegetable peeler, peel the cucumber into long strips.

Combine the spinach, pea shoots, blueberries and mint in a medium bowl.

Heat a large non-stick frying pan over medium heat.

Slice the halloumi into 1 cm thick slices. Pat dry with paper towel. Grill for 1–2 minutes on each side, until browned.

Add the grapefruit, cucumber and halloumi to the salad and toss to combine. Drizzle with lemon juice and olive oil.

Serve topped with freshly ground black pepper.